I made the Country Style Ribs with mango and coconut recipe (All About Braising) for guests tonight. I couldn't find country-style ribs and- not appreciating the difference- used "regular" (spare ribs, I guess?) instead. The recipe called for 1.25 hours on the stovetop but they were so tough that I cooked them twenty minutes longer. It did not help but it didn't make it worse either.
They're just terribly tough and I don't know if I should even serve them tonight. Is there anything I can do to salvage five pounds of ribs?